Borscht with beetroot without cabbage
Description
For this recipe, you won't need cabbage, even though most housewives add this ingredient to borscht. Beetroot alone will be enough. A little sugar will help enhance the dish's flavor, while garlic will give it a unique aroma. Pour into bowls and serve.
Instructions
- 1
Step 1
First, you need to prepare the broth. Be sure to use meat with a bone. Pork loin works well. Wash the meat, clean it, place it in a pot, and cover with cold water (about 1.6 liters). Bring to a boil, add salt, and simmer for an hour and a half.
- 2
Step 2
Strain the ready broth and place it back on the stove. Remove the meat from the bones, slice it or shred into fibers, and add to the broth.
- 3
Step 3
Peel the potatoes and wash them under running water. Then cut them into small strips. As soon as the broth with meat comes to a boil, add the potatoes to it.
- 4
Step 4
Wash and peel the onion, parsnip, and carrots. Chop the onion into cubes, and cut the carrots and parsnip into thin strips. Sauté the vegetables in a frying pan, adding half of the total amount of grape seed oil. Add the vegetables to the broth.
- 5
Step 5
In a separate skillet, heat the remaining grapeseed oil. Wash, peel, and julienne the beetroot. Sauté it in the oil, then add the tomato and a glass of water. Simmer until the liquid has reduced by half.
- 6
Step 6
Add the prepared beet, a pinch of sugar, minced garlic, paprika, savory, and black pepper to the borscht. Mix well, turn off the heat. Let the borscht steep, then serve with sour cream and fresh herbs.